Beatrice Savitz's Apricot Cookies

Rating: 3.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

My grandmother, a wonderful baker and cook, made these.

By Rachel Teplow

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
16
Yield:
16 bars
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (180 degrees C).

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  • Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.

  • Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.

  • Bake for about 35 minutes.

Nutrition Facts

Per Serving:
209 calories; protein 2g; carbohydrates 38.1g; fat 6.2g; cholesterol 15.3mg; sodium 46.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful critical review

Heather Campbell Fife
Rating: 3 stars
12/04/2002
I had a difficult time with these "cookies." When I cooked them there was still too much moisture in them. I cooked them longer and it only helped a little bit. They never really solidified. Also I would recommend that you use a food processor for the apricots or cut them into very small pieces since larger pieces also make it a bit soggy. Read More
Helpful
(7)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Heather Campbell Fife
Rating: 3 stars
12/04/2002
I had a difficult time with these "cookies." When I cooked them there was still too much moisture in them. I cooked them longer and it only helped a little bit. They never really solidified. Also I would recommend that you use a food processor for the apricots or cut them into very small pieces since larger pieces also make it a bit soggy. Read More
Helpful
(7)
Bleu Belle
Rating: 3 stars
04/02/2003
I wanted this recipe to work so badly -- it looked like it would taste great plus the name is too good to resist. I had great results with the apricot filling by pureeing the boiled apricot mixture and patting it on the bottom 2/3 of the oatmeal mixture with wet fingers. However the oatmeal layers did not "cobble up" or "cookie-fy" (for want of a technical term) as I expected an oatmeal bar/cookie would. After baking the entire oatmeal mixture was dry and crumbly and the bars fell apart like sawdust as soon as lifted out of the pan. I think if I made this recipe again I would melt the butter with the brown sugar and boil it for a little while to carmelize it then mix it with the flour and oatmeal. This would probably lend a more cohesive texture to the two oatmeal layers and make them somewhat chewy but the cookie may or may not turn out as dear Beatrice intended. Read More
Helpful
(5)
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